Pecan Sweet Potatoes

I love posting my favorite recipes, because now, no matter where I am, I can access them. This one came from another teacher, Carl van Houten, and has since become a Thanksgiving staple. In fact, Chad’s sister Corrina now makes it every year for her family as well. So if you can live without the marshmellows…

2 1/2 c mashed sweet potatoes

1/4 + 1/8 c white sugar

1 egg

1/2 tsp vanilla

1/4 c melted butter

1/6 c milk

1/4 + 1/8 salt

Bake potatos in 350 oven until done. Cool, and scoop out with spoon. Puree in food processor until smooth. Mix all ingredients together. Pour into greased casserole dish and top with the following just before baking.

1/4 c flour

1/2 c brown sugar

1/2 c chopped pecans

1/6 c melted butter

Mix the first three ingredients together and sprinkle on the sweet potatos. Then pour melted butter on top. Bake uncovered one hour at 350.

n.b. This is the recipe in its original form – I substitute Earth Balance for butter, soy or rice milk instead of cow milk, whole wheat for white and use slightly less sugar. Still incredibly delicious – more like sweet potato crumble for dessert than a veggie.

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